My Crafty Stuff & General Life Meanderings

Menu

Choco-mint Cupcakes

I originally posted this yonks ago on my old blog, but thought I’d share it here too (plus I need to make some next week and it’ll save me hunting for the recipe.

The first time I made these cupcakes was for a friend’s birthday. I think these would work with any other chocolate cake, but as I’m normally not that keen on chocolate cake I make mine with cocoa instead of real chocolate. Measurements seem a bit higgledy piggledy, but I’ve used cups & spoons instead of actual weights where possible as it is much quicker (don’t know why we don’t use them more in the UK).

Make the Cakes
Sieve the flour, sugar, cocoa, salt, baking powder and bicarb into food processor/mixer bowl.
Turn on and whilst processing add water, milk eggs, oil and vanilla. Mix until mixture is smooth (it will be runny).
Half fill paper cases (brown ones look best) in muffin tray and bake at 165 degrees for 15-20 minutes (I use a fan oven, so times/temps may have to be slightly increased).
Leave to cool once done.

Make the Frosting
Melt the chocolate in the microwave until just melted then stir until smooth. Allow to cool slightly.
Mix the butter and cheese together (I use a food processer). Once combined add the chocolate and peppermint essence and mix again.
Add the icing sugar (I do this half a cup at a time until almost the right consistency, then quarter of a cup at a time until it is just right).
Once the frosting is the right consistency add the food colouring and mix well.
Spoon a generous desertspoonful onto each cake and use the back of the spoon to swirl.

Store and serve from the fridge – adds to the mint choc chip icecream taste if they are cold.